Friday, February 18, 2011
First, I had this really nice Apple Butter Swirl Bread that needed to be used up. Not that I wanted it gone, necessarily, but I was itching to bake something else, and I didn't want bread to start piling up like I was hoarding it.
Second, the weekend Cook and Tell on Serious Eats was about using leftover bread. Well, lookie that, I have leftover bread!
Third, lunch time was rolling around, and I wanted something warm. There were bits and pieces of odd dinner leftovers at hand that I could have heated up, but there was that bread. And I didn't want toast.
Fourth, there were 13 eggs in the refrigerator, and that one lone egg in a big carton was bugging me. That egg had to go.
Fifth, there's a side contest at Kitchen Play sponsored by the American Egg Board about breakfast recipes using eggs.
So, let's see, leftover bread, warm food, eggs, breakfast... French Toast!
And meanwhile, I had a quart of kefir I need to use up. Kefir, if you're not familiar with it, is sort of like effervescent buttermilk. A slight fizziness, a nice tang ... and I figured that would offset some the sweetness of the bread, which would allow me to use even more maple syrup. Perfect.
Apple Swirl French Toast
Apple Butter Swirl Bread
2 large eggs
1/4 cup kefir*
1/4 cup milk
Pinch of salt
2 tablespoons butter
Heat the butter in a nonstick pan on medium heat. Mix the eggs, kefir, milk and salt in a flat bowl that will accomodate a slice of bread. Dip each slice of bread into the egg mixture on both sides, allowing the eggs to soak in, but not so long that the bread becomes soggy.
Fry the bread slices in the melted butter until browned and a little bit crisp - or any way you like it.
Serve with maple syrup.
*No kefir on hand? Use buttermilk, yogurt, or milk.
This has been submitted to Yeastspotting.
Freshly posted at 8:29 AM by Donna Currie Tags: Bread, Contest, Dairy and Eggs, Serious Eats